An evocative journey though Lebanon with in-depth research and dazzling location photography, this tome is full of fascinating insights, cultural history and over 160 sumptuous recipes, and is the only book you will ever need on the country's cuisine.

Aptly described as the land of milk and honey, Lebanon has a number of regional specialties, despite being one of the world's smallest countries, with many of these delicious, mostly seasonal dishes remaining a mystery to those not from their region.

Alongside Anissa's accompanying stories, memories and cultural insights, you'll find techniques and staple ingredients to make delicious recipes including…

• MEZZE: Savoury Hand Pies, Sumac Aubergine Spread and Falafel
• SOUPS & STEWS: Lemony Swiss Chard Soup and Spinach, Fresh Coriander and Lamb Stew
• GRAINS & LEGUMES: Winter Tabbüleh and Cannellini Beans, Bulgur Wheat and Greens
• VEGETABLE DISHES & SALADS: Fava beans and Swiss Chard with Coriander and Stuffed Aubergine Fatteh
• FISH & POULTRY: Fish in Tahini Sauce and Roast Chicken with Rice and Nuts
• MEAT DISHES: Shawarma and Lamb in Yoghurt Sauce
• SWEETS: K'nafeh, Baklawa and Date Pastries

From colourful small plates and ivory dips to luscious stuffed vegetables as well as more elaborate preparations for impressing, this is a comprehensive collection of recipes which make up Lebanon's rich tradition of cooking, suitable for any occasion.

Renowned chef, teacher and author Anissa Helou is an incredibly experienced, knowledgeable and well-respected authority on the subject, having been a pioneering advocate for Middle Eastern food in the west. Her previous award-winning book Feast published to great acclaim, and was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.